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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Easy Breezy Chicken Pot Pie Recipe

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This recipe for Easy Breezy Chicken Pot Pie, by , is from Linda's Cooking My Way Through Covid19 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda McLaughlin

Category:
Category:

Ingredients:  
Ingredients:  
10.75 oz can condensed cream of chicken soup
1 c chicken broth
1¾ c chicken(leftover,roasted)
1¼ c frozen mixed vegetables
1½ c instant biscuit mix
1 c whole milk
½ stick butter,melted
kosher salt,to taste
black pepper,to taste
Optional: peas,carrots,*diced&pearl onions,*fresh sliced mushrooms(sautéed),*pinch of thyme,*splash of white wine(I added the*items)

Directions:
Directions:
Preheat oven to350º.Spray a2qt baking dish with non-stick spray.
Add the soup,chicken broth&a pinch of salt&pepper to the bottom of the casserole dish &whisk together until smooth.Add the chicken&vegetables(&any optional items).
In a separate bowl,whisk together the biscuit mix&whole milk.
Pour biscuit mix over top of casserole.Drizzle melted butter over the top.
Bake35minutes,until golden brown on top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Kathy Whittenberger's recipe

 

 

 

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